You could also try flattening out the shoulder for more surface area. Then do an overnight marinade before heading out to the smoker. I have seen competition cooks flatten out their shoulder to better expose the money muscle. I don't see why a similar approach would not work for you. You will lose some of the larger spice chunks so maybe put the rub in a spice grinder before mixing your marinade? My $0.02
Also, I am a big fan of jerk seasoned meats. I usually use Walker's Wood and I get good results. Would you share your jerk recipe?
Thanks for the info. Ive tried walkers once, didn't really do it for me. My jerk recipe is pretty simple. For 2-2.5lbs meat (chicken quarters, b/s thighs, porkchops, flanksteak, etc) I use:
1/2 medium-large yellow onion
4-6 green onions
8 garlic cloves
2-3tbsp soy sauce
1tbsp each of dry ground cinnamon, allspice, white pepper, nutmeg
something sweet (3 tbsp brown sugar, 1/2 cup crushed pineapple, agave, mango, etc, or combinations of)
something acidic (i like lime juice plus rice vinegar)
scotch bonnet (i like 4 with all seeds for this amount)
food proccesor til desired consistency.
JC in GB
Surface area. Traditional jerk pork is not done whole and done by taking the shoulder/butt and breaking it down. Cut into strips or chunks and coating with paste. Like 2-3" strips or chunks. When cooked to proper IT (around 205F) it breaks down and starts falling apart so you won't necessarily tell it was done that way. Marinate a few days min. IMO no binder needed. Be sure and reserve some of that paste to make some dipping/finishing sauce with it. Cut it with ketchup etc. I think you still wanna hit it pretty hot and fast like chicken. https://www.smokingmeatforums.com/threads/another-jerk-fail.307625/post-2243203
Thanks. Think I'm gonna cut a shoulder to strips the size of a small brick, marinate, then smoke as normal til pulling temp and finish with some jerk sauce. I'm not concerned with it not appearing to have been jerked but I am concerned with getting real jerk flavor that isnt just from sauce after cooking.
I guess I could get real weird with it, maybe wrap it in banana leaves or something. Doubtful though. Hopefully I can document the cook and share it here.